Raw deer meat might sound like a hard pass for a lot of folks, but this venison tartare recipe flips that on its head. Instead of delicate slivers of carpaccio, tartare is a bit more rustic when it comes to technique.
Finely chopped venison loin, round steaks, or venison heart paired with a smooth-tasting blend of mayonnaise, Dijon mustard, and olive oil. It’s rich, savory, and shockingly approachable.
I serve this deer tartare topped onto southern cornmeal Johnny Cakes, crisped up in bacon fat. And to balance some of the richness of the sauce, I pair it with homemade Cajun pickled quail eggs. Even friends who swore they’d never eat raw deer meat have tried this dish and called it one of their all-time favorite appetizers.
Whether you’re looking to impress wild game skeptics or you’re just curious about trying venison raw, this recipe accomplishes that with great ingredients.
Making Venison Tartare Safer to Eat
Yes, venison tartare is raw, but with the right precautions, it can be both safe and delicious. Here’s how to reduce risk and keep things clean:
- Start with a properly handled deer
Use fresh venison from a clean field harvest. Avoid using meat from a gut-shot elk, deer, or any animal whose internal organs were punctured during processing. The last thing you want is E. coli. The venison should also have been cooled quickly and never left out overnight. If the meat wasn’t handled cleanly from the start, it’s not safe for tartare. - Freeze before serving raw
Freeze the venison for at least 7 days at 0°F or below to help kill potential parasites. This is standard practice in many restaurants when serving raw red meat. - Use the cleanest cut possible
Backstrap and top round are great choices. The tenderloins are often avoided due to them being located near the internal organs. - Work cold and clean
Keep the meat refrigerated until you are ready to cut it. Sanitize your board, knife, and hands thoroughly before handling. - Serve immediately
Once it’s chopped and mixed, don’t let it sit around. Serve tartare cold and enjoy it fresh.
Choosing the Right Cut for Venison Tartare
When it comes to tartare, tenderness matters. You want a cut that’s lean, mild in flavor, and free from sinew or silver skin.
The most common choice is venison loin (aka backstrap), thanks to its buttery texture and clean taste. The top round and bottom round from the hind leg are also great options if it’s well-trimmed.
Another excellent and underrated choice? Venison heart. When handled properly, it has a clean, meaty flavor and a firm texture that holds up beautifully in tartare. I’ve even used it in my Venison Heart Poke Bowl recipe. If you’re curious about eating raw heart, check out my guide for cleaning deer hearts.
No matter which cut you choose, remove any connective tissue, gristle, or fat before chopping. Venison fat doesn’t add much to raw preparations. It tends to coat the palate in a waxy way when cold. Stick to pure lean meat for the best texture and flavor.
TIPS FOR A BETTER TARTARE
1. Start with Cold, Clean Venison
- Keep the meat cold and dry while working. Cold and dry venison is easier and safer to work with. You will be able to achieve uniform cuts and the meat is less likely to slip around on your cutting board.
- Trim away any sinew or silver skin before chopping. This stuff dones’t break down while chewing.esn
2. Hand-Chop the Meat
- Don’t use a grinder or food processor. Hand-chopping gives you better control over texture.
- Use a very sharp knife. Cut the meat into long, thin strips.
- Partially freeze the strips to make them easier to dice.
3. fold in the Ingredients
- Don’t overmix. Gently fold in the ingredients just enough to evenly coat the meat without changing the texture.
Why This Venison Tartare Works
Venison tartare might sound like something you can only find at a fine dining restaurant. But it’s very easy to recreate in your home kitchen.
Here’s what makes this version stand out:
- Venison is lean and clean – When processed properly, venison has a clean rich and earthy flavor. Perfect for raw preparations.
- Crispy fried shallots or onions – Add that craveable crunch and umami boost with canned fried shallots on fried onions. You can find these online and in specialty grocery stores.
- Mayo + Dijon + good olive oil– Bring balance and depth without overpowering the flavor of the meat with this smooth-tasting sauce.
- Johnny Cakes – Think golden cornmeal pancakes, cooked in bacon fat. A rustic, Southern-style vehicle for the tartare. Similar to serving caviar with blinis.
mORE VENISON RECIPES
If you’re looking for more venison recipes, check out some of my favorites below.
- Venison Carpaccio
- Ground venison recipes collection
- Venison Swedish Meatballs
- Venison Meatloaf
- Pabellon Criollo
Lastly, if you make this venison tartare recipe and enjoyed it, leave me a 5 star review! Also, tag me on Instagram @Larry__White with any of your wild game creations!
Venison Tartare – Steak House Style
Ingredients
Tartare Ingredients
- 8 ounces Venison Loin, Top Round or Heart
- 3 tablespoon Minced Red Onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- 3 tablespoons Chopped Fresh Flat Leaf Parsley
- 1 tablespoon capers, chopped
- 1 tablespoon Minced chives
- kosher salt, to taste
- Ground black pepper, to taste
- 1 egg yolk (for serving)
- 2 tablespoons Canned fried shallots or onions (for garnishing)
Johnny Cake Ingredients
- 2 cups Cornmeal
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 Egg
- 1 3/4 Buttermilk
- 2 tablespoons Rendered Bacon Fat
Instructions
Cut the Venison
- With a sharp knife, slice the venison into thin, long strips around 1/4 inch in thickness. Then dice the venison into small quarter-inch squares.
Make the Sauce
- Add all of the tartare ingredients (except the meat and yolks) to a large bowl. Stir until just combined.
Fold in the Venison
- Add the diced venison to the bowl and fold it into the sauce. Chill in the refrigerator while you cook the johnny cakes.
FOR THE JOHNNY CAKES
- Mix all of the dry ingredients together in a large bowl. In a separate bowl, mix the buttermilk and egg together. Add the milk and egg mixture to the large bowl with the cornmeal mixture. Mix until just combined and smooth.
- Heat a heavy-bottomed skillet over medium heat. Add the bacon fat. Once the fat is hot, place around two-inch-sized dollops of the batter into the pan and cook on both sides for about 2 minutes or until golden brown. Cook in batches to avoid overcrowding the pan.
Plate and Serve
- Shape the venison tartare on a large platter in any shape that you like. Garnish with fresh herbs such as parsley and fresh-cut chives. Top with the fried onions if using.
- Make a slight indentation in the top of the tartare. Place the egg yolk in the indentation. Place the Johnny cakes around the tartare.
- Break the yolk so that it runs down the tartare. Have each of your guests place a small amount of the tartare and yolk onto the johnny cake and enjoy.
NOTES
- Types of Tartare: Use this as a master recipe. It’s perfect for antelope, moose, and elk tartare.
- Best cuts for venison tartare: Use high-quality cuts like venison loin, top round, or deer heart. These lean, tender cuts are ideal for raw venison recipes.
- Is venison tartare safe to eat? Yes—if the deer was field dressed properly, cooled quickly, and the meat was handled hygienically. Do not use meat from a gut-shot deer or one left unrefrigerated.
- Can you use venison heart? Absolutely. Venison heart has a clean, mild flavor and firm texture, perfect for tartare.
- Serving tips: Serve immediately after mixing. Top each Johnny Cake with tartare, poached egg, and a squeeze of lime juice or a drop of hot sauce.
- Leftovers: This dish should be eaten fresh. Do not store or reuse leftover venison tartare.
- Added Flavor: An easy way to add flavor is to use smoked salt and smoked black pepper. You can find both at specialty grocery stores and online.
